Elixirs

Our Favourite Cocktails

Our conserves are great on toast, and even better in a cocktail.
Below are some of our favourites.

Mulled Over

  • 1 large orange
  • 2 cardamom pods
  • 6 whole cloves
  • 6 allspice berries
  • 6 whole black peppercorns
  • 1 cinnamon stick
  • 1 bottle (3 cups) red wine
  • 1/2 cup sugar
  • 1/4 cup spiced rum
  • 1/3 cup Bathtub Gin Rum Raisin-Mission Fig

With a fine grater, zest, then juice the orange. Next use flat side of a knife, to bruise the cardamom pods. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, sugar, spiced rum and Rum Raisin-Mission Fig Spread. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes. Reduce heat to low; simmer until flavors have melded, about 30 minutes. Pour through a fine-mesh sieve and serve.

Find in the Emporium:
Rum Raisin Mission Fig

Mulled Over

Barrel Buster

  • 2oz sweet vermouth
  • 1oz Campari
  • 2 tbsp Bathtub Gin Chardonnay Strawberry
  • 1/2oz lemon juice
  • 1/4oz simple syrup
  • Chardonnay

Combine first 5 ingredients in cocktail shaker and shake with ice. Strain into a chilled coupe glass and top with Chardonnay. Garnish with
sprig of basil or rosemary.

Find in the Emporium:
Chardonnay Strawberry

Barrel Buster

Caribbean Caper

  • 1 oz coconut rum
  • 1 oz pineapple vodka
  • 2 tbsp Bathtub Gin Coconut Rum- Pineapple
  • splash of grenadine
  • 2 tsp lime juice

In a cocktail shaker combine all of the ingredients and shake.  Strain and pour into chilled martini glass. Garnish with a rum-soaked pineapple slice.

Find in the Emporium:
Coconut Rum Pineapple

Caribbean Caper

Gnat's Whistle

  • 2 oz. Scotch Whisky
  • 1 oz. lemon juice
  • 1 tsp powdered sugar
  • 2 tbsp Bathtub Gin Limoncello-Strawberry
  • Ice

In a shaker, combine all ingredients and shake until well combined. Strain into a glass with ice, garnish and serve.

 

Find in the Emporium:
Limoncello Strawberry

Gnat's Whistle

Blue Bangtail

  • 2 tbsp Bathtub Gin Peach Brandy Blueberry
  • 4 tbsp gin
  • 1 tbsp lemon juice
  • 6 tbsp ginger beer
  • Ice cubes
  • 1-2 mint sprigs

 In a cocktail shaker combine Bathtub Gin, gin and lemon juice. Strain and pour into a chilled glass with ice cubes. Pour in the ginger beer, stir, and  garnish with mint to serve.

 

Find in the Emporium:
Peach Brandy Blueberry

Blue Bangtail

Bye Bye Blues

  • 2 tsp. Bathtub Gin Chai Cordial-Blueberry Apricot
  • 1/2 tsp sugar
  • 3 oz Cognac
  • twist of lemon

Combine Bathtub Gin, sugar, and 1 tsp warm water and stir to dissolve sugar. Allow mixture to cool. In a cocktail shaker filled with ice, combine the jam mixture and cognac, and shake until well chilled. Strain over ice into a glass with ice. Top with a lemon twist.

Find in the Emporium:
Chai Cordial Blueberry Apricot

Bye Bye Blues

Busthead Bramble

  • 3 Tbsp Bathtub Gin Elderflower Liqueur Blackberry
  • 2 Tsp Powdered Sugar
  • 2 Tbsp fresh lime juice
  • 2 oz gin
  • 6 mint leaves
  • 2 oz seltzer water
  • fresh blackberries and mint for garnish 

In a cocktail shaker combine Bathtub Gin, gin and lemon juice. Strain and pour into a chilled glass with ice cubes. Pour in the ginger beer, stir, and  garnish with mint to serve.

 

Find in the Emporium:
Elderflower Liqueur Blackberry

Busthead Bramble

Mrs. Grundy’s Giggle Juice

  • 2 tbsp Bathtub Gin Peaches ’n Cream
  • 4 slices fresh peach
  • 4 fresh sage leaves
  • 1 1/2 oz brandy
  • 1 1/2 oz orange cognac
  • 1/4 oz lemon juice
  • Ice cubes

In a cocktail shaker, muddle Bathtub Gin, peach slices and sage leaves into a pulp. Add ice cubes, brandy, cognac and lemon juice. Shake well, strain into a chilled glass, garnish and serve.

 

Find in the Emporium:
Peaches 'n Cream

Mrs. Grundy’s Giggle Juice

Flyboy's Edge

  • 4 tbsp Bathtub Gin TN Whiskey Cherry Tomato
  • 2 cups tomato, chopped
  • 4oz chilled vodka
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 1 tsp worcestershire sauce
  • 1/2 tsp hot sauce
  • 1/4 tsp black pepper
  • 1/2  tsp celery salt
  • 8-12 ice cubes

Combine all ingredients in blender and blend until smooth. Pour into chilled glasses and garnish.

 

Find in the Emporium:
TN Whiskey Cherry Tomato

Flyboy's Edge

Feather Ruffler

  • 2 tbsp Bathtub Gin Porto Cherokee Purple
  • 1 1/2 oz brandy
  • 1 oz maple syrup
  • 3/4 oz lemon juice
  • Ice cubes

Combine all ingredients in cocktail shaker. Shake, strain over new ice and garnish.

 

Find in the Emporium:
Porto Cherokee Purple

Feather Ruffler

Straphanger

  • 2 tbsp Bathtub Gin Basil Vodka Golden Tomato
  • 1 1/2 oz gin
  • 2 basil leaves
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Pinch of sea salt
  • 1/3 cup yellow tomatoes, chopped
  • 4 ice cubes

In a blender, combine all ingredients and blend until smooth. Pour into chilled glass,  garnish with basil and serve.

 

Find in the Emporium:
Basil Vodka Golden Tomato

Straphanger

Dutchman's Anchor

  • 1.5 oz gin
  • 1 tsp sugar
  • 1/4 oz lemon juice
  • a dash orange bitters
  • 1 1/2 tbsp Bathtub Gin London Pink Gin Marmalade

In a shaker add the gin, sugar, lemon juice, bitters, Bathtub Gin London Pink Gin Marmalade, and ice. Shake well and strain over a new set of rocks. Add orange rinds from marmalade if desired (highly recommended).

Find in the Emporium:
London Pink Gin

Dutchman's Anchor

Willie B. Weeper

  • 1.5 oz rye whisky
  • .6oz sweet vermouth
  • 1 tsp sugar
  • a dash orange bitters
  • 1 1/2 tbsp Bathtub Gin Manhattan Red Marmalade
  • maraschino cherries

In a shaker add whisky, vermouth, sugar, bitters, Bathtub Gin Manhattan Red Marmalade, and ice. Shake well, strain and serve straight up or on the rocks. Add orange rinds from marmalade if desired (highly recommended). Garnish with cherries.

Find in the Emporium:
Manhattan Red Marmalade

Willie B. Weeper

Twisted Knickers

  • 1/2 oz simple syrup
  • 1/2 oz lemon juice
  • 1 oz gin
  • Champagne
  • 1 1/2 tbsp Bathtub Gin French 75 Marmalade
  • Lemon twist

In a shaker add simple syrup, lemon juice, gin and Bathtub Gin French 75 Marmalade. Shake well and pour into Collins glass or Champagne flute. Fill glass with Champagne and garnish with lemon twist.

Find in the Emporium:
French 75 Marmalade

Twisted Knickers

Cheeky Bugger

  • 1 tsp orange zest
  • 2 tbsp sugar
  • 1oz fresh lemon juice
  • 2oz cognac
  • 1oz Grand Marnier
  • 1oz Bathtub Gin Gobsmacked Union Jack

Combine orange zest and sugar on a small plate. Juice a lemon, save juice and run the remaining lemon around the rim of a cocktail glass, then dip the rim into the orange zest-sugar mixture. In a shaker add the lemon juice, cognac, Grand Marnier, Bathtub Gin Gobsmacked Union Jack and ice. Shake well and strain into glass.

Find in the Emporium:
Gobsmacked Union Jack

Cheeky Bugger

Tell It To Sweeney

  • 2 Tbsp Bathtub Gin Cognac Cranberry Twist
  • 1 oz spiced rum
  • 1 oz orange Cognac
  • 1 oz fresh lemon juice
  • 1 Tsp allspice dram (opt)

Combine all ingredients in cocktail shaker, muddle, add ice and shake vigorously. Strain into a glass filled with ice. Garnish with lemon twist.

 

Find in the Emporium:
Cognac Cranberry Twist

Tell It To Sweeney

Grow A Pair

  • 1/4 cup sliced, peeled ginger
  • 1 tsp sugar
  • 2 oz. vodka
  • 1/2 oz. fresh lemon juice
  • 2 tbsp Bathtub Gin Riesling Rosemary Pear
  • Ginger ale

Combine sliced ginger, sugar, and 1 cup water in a small saucepan and bring to a boil over medium-high heat. Remove ginger syrup from heat and allow to cool to room temperature. Strain out ginger solids. In cocktail glass, combine Bathtub Gin and vodka and fill glass with ice. Add lemon juice and syrup and stir to combine. Top off with ginger ale and garnish with rosemary.

 

Find in the Emporium:
Riesling Rosemary Pear

Grow A Pair